I just made the stuffed pasta shells and it's AMAZING. Definitely my go-to recipe from now on. I just used a simple, generic jarred pasta sauce with it. The tofu ricotta filling was incredibly flavorful with just the right amount of sweetness coming from the golden raisins in the pulse.

I also made the corn, kidney bean, and blueberry salad with mango dressing (or whatever it's called), which is also very good. It's pretty low-cal, too, since the dressing is fat free.

I made the Jerk Vegetable Skillet -- very good but not that quick for me -- and the Seitan Donburi -- good and fast but needs more veggies. I think next time I make it I'll throw in a frozen Asian vegetable mix.

I still haven't gotten to the stuffed shells but I have all the ingredients for them.

I'm also hoping to make that Chard and Lentil Soup as well as the Sweet Potato Spinach Soup again soon. I'll try doubling the cumin and coriander in the Chard and Lentil Soup since I think more wouldn't hurt it. But good to hear you liked that soup too.

We've now made three recipes and I can't help but be surprised by how quickly it's ready each time!

BBQ portobello and pintos-- good, but could simmer a bit longer to flavor the beans. I think I would make some slaw as suggested next time too.

Southwestern pasta toss-- again, I think I'll follow the suggestion next time to add salsa. It was good hot for dinner and cold for lunch the next day. A healthy scoop of avocado on top was delicious.

Creamy greens soup-- this was amazing! We used mostly chard and a little spinach. I loved the creaminess from the coconut milk. For this we did follow the suggestion to add quinoa (about 2c) and white beans. There was enough for dinner and two days of lunch for each of us. The only thing I would adjust next time is 4 instead of 5 cups broth. So good!

Anyway, I am loving this book so far and the theme seems to be if there is a suggested addition, add it!!

We made Sicilian Stuffed Shells tonight and loved them! The recipe calls for 12 shells, but we made the whole box and only had a few empty shells?? I loved all of the fresh parsley and the rasins added a nice sweetness. Definitely making these again!

What a coincidence, kdub, we had those on the 5th as well. Except the store was sold out of shells so I made manicotti instead. But yeah, that tofu filling with the parsley and raisins was very good. I made it extra-garlicky and it came out really well.

Also made the sweet potato spinach soup earlier in the week and it was very very good but a little too spicy for me. I think I must have cut down the cayenne pepper the first time I made it, and it was even better then. I don't think it needs quite as much kick as the recipe calls for, but otherwise it is excellent.

I've made the indian shepherd's pie a few times and it's good. I use fire roasted tomatoes instead of plain. I also made the sleek with some modifications and it was tasty. I'm making it again this coming week.

_________________Panda With Cookie If I get caught as a fugitive eating chain pizza, its going to be Pizza Hut. -linanilanil

I won this and it came at a great time, so I'm cooking almost every dinner out of it this week, starting tonight. I'll report back with results. Also, do you guys think the salsa would work for the SW pasta? I'm kind of iffy about pasta + salsa, but don't have any good ideas for a sub.

Bekki -- yes, I would use the salsa since the Southwestern Pasta came out too dry when I made it without it.

Please do let us know how your recipes come out.

I made the Rotini with 10 Minute Olive and Sun Dried Tomato Sauce this week and it was fabulous. The sauce made easily enough for a full pound of pasta so I would just ignore the 12 oz. Rotini mention.

So far so good. The SW pasta toss was really tasty and I think it would be perfect with the salsa and pasta cut back to 8-10 oz instead of 12. I still wound up eating the leftovers for lunch cold for the next several days...tossed with some guacamole I didn't even mind the lack of sauce.

The mustard tempeh was also good, although it just confirms the fact that tempeh must be steamed to be acceptable to me. But that's not the recipe's fault.

We had the tofu scampi the other night and WOW. My husband made it and he said it did take him right at 30 min, which means I could knock it out in 20 or so. The recipe was so simple he had virtually no hope for it, and the fact that he hates sauceless pasta only compounded the lack of enthusiasm...yet we were both blown away by how great it wound up being. Though he would have preferred a little sauce with the noodles, we both loved it as is and it made good leftovers. I highly recommend this recipe, and paired with a simple salad it would be a complete meal.

We went on a little spree with this book, let's see if I can remember everything we've made...spicy smoked portobello tacos-- we didn't have enough mushrooms, so we subbed some pintos. really good variation on tacos!farfalle with sesame cabbage-- this was amazing! it was enough for dinner and lunch for a few days. love, love, loved it! I think we added some chickpeas too.spicy peanut-hoisin noodles with tofu and broccoli-- hubby picked this recipe, which was also delicious. loved the veggies and it was our first time using hoisin sauce. we will be making this again!creamy greens soup-- this was the second time we've had this. I used 1 c less broth this time to make it thicker and added quinoa and white beans again. chard and red lentil soup-- so easy, so tasty. we've had a ton of chard from our CSA and i think i might make another batch of this and freeze it. there isn't a lot for seasoning, but it's soooo flavorful.black bean sunburgers-- these were good, but will take some tweaking next time. the "dough" was super gooey and hard to form into patties. i think we'll blend the beans in batches to keep more texture.curried rice and chickpea salad-- next time we'll double the dressing and add some more veggies (maybe carrots and celery), otherwise good. I love salads with mango!

Has anyone made the tropical quinoa salad? I am planning to make it this Thursday and am curious to see if anyone has already made it. The recipe sounds yummy and I am hoping to have leftovers to bring to my company picnic on Friday. They claim that they will have vegetarian food but no one in HR will tell me what that is. I suspect that it will be baked beans (which could or could possibly be not vegan) and potato chips.

Has anyone made the tropical quinoa salad? I am planning to make it this Thursday and am curious to see if anyone has already made it. The recipe sounds yummy and I am hoping to have leftovers to bring to my company picnic on Friday. They claim that they will have vegetarian food but no one in HR will tell me what that is. I suspect that it will be baked beans (which could or could possibly be not vegan) and potato chips.

I've made it and really liked it after it had been in the fridge overnight.

Has anyone made the tropical quinoa salad? I am planning to make it this Thursday and am curious to see if anyone has already made it. The recipe sounds yummy and I am hoping to have leftovers to bring to my company picnic on Friday. They claim that they will have vegetarian food but no one in HR will tell me what that is. I suspect that it will be baked beans (which could or could possibly be not vegan) and potato chips.

I've made it and really liked it after it had been in the fridge overnight.

Thanks Mojo. I think I may make both Robin's and Isa's versions of quinoa salad with mangos and black beans and see which I like better. This looks like it's going to be a really hot summer, so salads will be a big dinner item at my house for the next few months.